South Carolina Bird Dog Sandwiches are a delightful twist on a classic chicken sandwich, featuring tangy mustard-based BBQ sauce and crisp, refreshing toppings. This easy-to-make recipe brings bold flavors and satisfying textures together for a perfect casual meal.

Two sandwiches on a white marbled surface, each with a soft, light brown bread roll as the base. Inside the rolls, there is a layer of crispy, golden-brown fried pieces coated with a dark, slightly oily seasoning. Over the fried pieces, a light beige creamy sauce is drizzled in a zigzag pattern. Small bits of green herbs are sprinkled on top of the fried layer, adding a touch of color. The close-up angle highlights the texture of the fried pieces and the smooth sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken tenders (grilled, fried, or baked)
4 hoagie rolls or soft sandwich buns
1/2 cup tangy South Carolina mustard-based BBQ sauce
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup chopped pickles (bread and butter or dill)
1 small red onion, thinly sliced
1/2 cup shredded lettuce or coleslaw
Salt and pepper, to taste
Optional: Hot sauce for an extra kick

Instructions

Step 1: Season the raw chicken tenders with salt and pepper. Grill, bake, or fry them until golden and fully cooked, about 5–7 minutes per side. Set aside once done.
Step 2: In a small bowl, combine mayonnaise, Dijon mustard, honey, salt, and pepper. Mix until the sauce is smooth and well blended.
Step 3: Lightly toast the hoagie rolls in a skillet or oven for 2–3 minutes, until the edges are crispy but the bread remains soft inside.
Step 4: Spread the honey mustard sauce on the bottom half of each bun. Place a cooked chicken tender on top, then drizzle generously with the South Carolina mustard BBQ sauce.
Step 5: Add shredded lettuce or coleslaw, thinly sliced red onions, and chopped pickles over the chicken. If you like heat, add a few drops of hot sauce.
Step 6: Close the sandwich with the top half of the roll and serve immediately while warm.

Tips & Variations

For extra crispiness, try frying the chicken tenders in panko breadcrumbs before cooking.
Substitute coleslaw for the shredded lettuce to add a creamy, tangy texture.
Use dill pickles for a sharper tang or bread and butter pickles for a sweeter contrast.
Add sliced jalapeños or a splash of hot sauce to spice up the sandwich.
Make the sandwiches ahead by preparing components separately; assemble just before eating to keep the bread from getting soggy.

Storage

Store any leftover cooked chicken tenders and toppings separately in airtight containers in the refrigerator for up to 3 days. Keep the rolls fresh in a bread bag at room temperature. Reheat chicken gently in the oven or microwave, then assemble sandwiches right before serving to prevent sogginess.

How to Serve

The image shows two sandwiches with three clear layers each, served on white buns with a soft, smooth texture; the bottom layer consists of a white creamy spread evenly spread on the bun, followed by a thick layer of golden-brown grilled chicken pieces with a slightly charred, crispy surface, and the top layer is a shiny, light yellow cheese sauce drizzled generously over the chicken, spilling slightly over the sides, garnished with small bits of green herbs; the sandwiches rest on white paper with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular BBQ sauce instead of South Carolina mustard-based sauce?

Yes, but the distinct tangy flavor of South Carolina mustard BBQ sauce is key to this sandwich’s character. Using regular BBQ sauce will give a different taste but still taste good.

What is the best way to cook the chicken tenders?

Grilling, baking, or frying all work well. Grilling adds smokiness, frying produces a crispy exterior, while baking is a healthier option with less oil. Just ensure they are cooked through to an internal temperature of 165°F (75°C).